08/10/2026
Beyond the temples and ancient ruins, Siem Reap has a dining scene well worth discovering. From time-honoured Khmer recipes and modern Cambodian cooking to excellent coffee and creative restaurants, there is plenty to explore between temple visits.
Here are some of the places to add to your list for your next trip ➡️
Mesa sits in the heart of Pub Street, offering an easy introduction to Khmer cuisine with favourites such as fish amok and Cambodian chicken curry alongside a selection of Western dishes. Its lively setting makes it a relaxed choice for an evening in the centre of Siem Reap.
Cuisine Wat Damnak () put Cambodian fine dining on the map, becoming the first Cambodian restaurant on Asia’s 50 Best Restaurants list. French chef Joannès Rivière serves seasonal tasting menus inside a traditional wooden house, pairing local produce with refined technique.
Malis (Malis Restaurant) celebrates Cambodia’s culinary heritage through its Living Cambodian Cuisine concept. Set along the Siem Reap River, the restaurant serves everything from traditional Khmer breakfast dishes to refined classics such as fish amok and Kampot crab, with Apsara performances adding to the sense of place.
Little Red Fox Espresso (The Little Red Fox Espresso) is the go-to for specialty coffee and a proper breakfast. Bright, friendly and unfussy, it is exactly where a good flat white and something delicious to eat set you up for a morning among the ruins.
JOMNO (JOMNO - Modern Khmer Cuisine) brings modern Khmer cuisine to the Wat Damnak neighbourhood. Familiar flavours receive a contemporary polish, making it a thoughtful introduction to Cambodian cooking that goes well beyond the usual amok and lok lak.
Abacus Restaurant (Abacus Restaurant Siem Reap) is a Siem Reap landmark for French-inspired dining, tucked into a lush garden with an elegant, minimalist dining room. Refined plating and a thoughtful w**e list make it a polished choice for a special evening out.
Embassy (Embassy by Chef Kimsan) tells the story of Khmer gastronomy through a changing set menu. Led by chef Kimsan Pol with an all-female team, it draws on recipes researched from national archives and serv